Scrape the batter into a 9-inch square metal baking pan lightly coated with cooking spray, and arrange the peanut butter cups over batter. Bake at 350 for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack.

Chocolate and Peanut Butter, what could be better? When said chocolate and peanut butter are wrapped in a chewy blondie! We always have mini PB cups on hand in the freezer, so this was the perfect treat on a very cold evening.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl; stir well with a whisk. Make a well in the center of the flour mixture. Add milk mixture to flour mixture; stir just until moist.

Spoon batter into 12 muffin cups coated with cooking spray (I used muffin cup liners.) Bake at 400 degrees for 18 minutes or until done. Remove muffins from pan immediately; place on a wire rack.

These are great muffins, they mix up easily and bake quick. It’s a great recipe to have on hand for a lazy Saturday morning or a fancy Sunday brunch.